John Myers
Ingredients for 1 servings:
- 60 g powdered sugar
- 250 g flour
- 2 packets of vanilla sugar
- 1 pinch of salt
- 150 g butter
- 1 egg(s)
- 150 g raspberry jam
- Powdered sugar for dusting
Instructions
Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes
for 50 cookies
Preheat the oven to 180 degrees fan/convection oven. Place the powdered sugar, flour, vanilla sugar, and salt in a large bowl and mix with a whisk. Add the butter and egg and quickly knead everything into a smooth dough. Line two baking sheets with baking paper. Take 16g portions of the dough, shape them into balls with your hands, and place them on the baking sheet. Use your finger to make as large a hollow as possible in each ball. Use a teaspoon to add a little raspberry jam to each hole, being careful not to overfill, as it will overflow during baking. Bake the angel eyes in the preheated oven for 12-15 minutes until golden brown. Let cool and dust with powdered sugar. Makes approximately 50 angel eyes.
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